Tuesday, January 26, 2010

Cranberry and Almond Cookies

I had sampled some Biscuit Mix Cookies from Kitchen Capers store, I must said I really like it crispiness and the sweetness is just right for me. So I bought a packet home to try. I added in some chopped almond and cranberry into the cookies dough.
The cookies are yummy. My children and even my neighbour's children also love it. :)

Green Pea Cookies

Friday, January 22, 2010

Chuggington Character Birthday Cake

Yesterday, I baked this cake for my younger boy to celebrate his birthday with his classmates today. He was so happy to see his later favourite Chuggington character 'Bastian' on his birthday cake. :)

Wednesday, January 13, 2010

Greeen Tea Swiss Roll


3 egg
60g caster sugar
1/4tsp salt
65g cake flour
1/4tsp baking powder
1tsp green tea powder
1tbsp hot milk
35g veg. oil
few drops of green food colouring

150g whipping cream (whipped)
100g cooked red bean (boil with water and sugar until soften)

1. Preheat oven to 200C.
2. Dissolve green tea powder with hot milk, add in few drops of green food colouring and leave it aside.
3. Use a cake mixer to whisk the eggs, salt and sugar until light and fluffy.
4. Shift the cake flour and baking powder into the cake batter in 3 portions and fold in.
5. Mix milk mixture and oil together and fold in lightly into the batter until well combined.
7. Spread batter in a lined and greased 10" x 13" tray.
8. Bake in a preheated oven for 10mins.
9. Remove cake from tray immediately and cool on a rack.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing up.
2. Spread whipped cream on the cake and sprinkle with cooked red bean.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Monday, January 11, 2010

Coffee Walnut Chiffon Cake


3 egg yolk
20g caster sugar
45g corn oil
1/4tsp salt
50g hot milk
2tbsp instant coffee powder
70g cake flour
1/8tsp baking powder
55g walnut (roasted and chopped)

3 egg white
60g caster sugar
1/4tsp cream of tartar

25g walnut (roasted and chop coarsely)

1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Pour the hot milk into the coffee powder, mix until well combined and set aside to cool.
4. Use a hand whisk mix egg yolk and sugar together.
5. Add in oil and milk, whisk till combined.
6. Add in flour and stir until batter is smooth.
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10.Then fold in the rest of the meringue lightly in 3 portions until well combined.
11.Lastly fold in the 55g chopped walnut.
12.Pour batter into a 20cm/21cm tube pan.
13.Sprinkle the 25g coarsely chopped walnut on the surface.
14.Put into a preheated oven and bake for 40-45mins.
15.Remove from oven, invert cake onto table until completely cool.
16.Remove from pan and serve.

Thursday, January 7, 2010

Almond Madeleines


120g butter
24g glucose
1/4tsp salt
12g milk
1/4tsp almond essence
95g cake flour
1/2tsp baking powder
55g icing sugar
24g ground almond
2 egg

adequate almond flakes

1. Preheat oven to 190C.
2. Grease and lightly flour madeleine mold and set aside.
3. Sift flour, icing sugar, baking powder and ground almond together into a mixer bowl.
4. Add in salt, butter, milk and glucose and cream until light and fluffy.
5. Slowly beat in egg and almond essence until well combined
6. Fill each madeleine well with batter till 3/4 full.
7. Sprinkle with some almond flakes on the surface.
8. Bake in a preheated oven for 15mins until golden brown.
9. Immediately use a toothpick remove madeleines from mold and cool on a wire rack.

Monday, January 4, 2010

Mini Molasses Sponge Cake


2 eggs
25g caster sugar
45g molasses
1/4tsp salt
70g cake flour
15g milk
15g veg. oil

1. Preheat oven to 190C.
2. Lined small cupcake tray with paper casing and set aside.
3. Use a cake mixer to whisk the eggs, salt, sugar and molasses until light and fluffy. (Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
4. Shift the cake flour into the cake batter in 3 portions and fold in. (I used hand whisk to fold in.)
5. Mix milk and oil together and fold in lightly into the batter until well combined.
6. Spoon batter into cupcake tray until 90% full.
7. Bake in preheated oven for 8-10mins.
8. Remove cakes from tin and cool on a wire rack.
9. Dust with icing powder and serve.

Note: You can replace molasses with honey, maple syrup or golden syrup.